BEST Traeger Brisket Recipe for Beginners | Step-by-Step NO-FAIL method
Vložit
- čas přidán 9. 07. 2020
- Crispy bark, juicy slices and a smoke ring! This Traeger brisket recipe is the best way to cook your brisket on a Traeger and get the no-fail results you want!
Need to cook your first brisket on a Traeger and don't want to screw it up? Here is a method and a few BBQ hacks that will give you perfect results the first time you smoke a brisket.
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
Get the tools you need to do the job:
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
Traeger Pro 575: www.dpbolvw.net/click-1001514...
Injection Needle: www.tkqlhce.com/click-1001514...
Heat Resistant Gloves: www.anrdoezrs.net/click-10015...
My BBQ Essentials Buying Guide:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.com/click-1001514...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
Rub Recipe:
- 1/2 cup paprika
- 1/2 cup kosher salt
- 1/2 cup white sugar
- 1/2 cup black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
Finishing Bark Rub Recipe
- 1 tbsp coconut shell activated charcoal powder (food safe on label)
- 1 tbsp paprika
- 2 tbsp brown sugar
Cook Notes:
- - Jak na to + styl
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
Thank you your tips help me a lot, and my brisket came out great because of your advice.
Great video! I just cooked my first brisket…it turned out well! I watched your video after I was finished and I really appreciate your style! I would have followed your instructions had I watched this first!
I have made two previous briskets on the Traeger and they were rubbish. Couldn't figure it out. I followed your recipe and directions the the letter and the brisket turned out absolutely perfect. The instructions and demonstration are so simple, you cannot mess this up. I can now tweak it a little and experiment, just so long as I follow your basic instructions which are the trimming, temperature and timing, seasoning, which is fine, and wrapping. Best brisket EVER. FACT! Thank you!!
Great finishing shot to a good cook brother. Thanks for sharing your content with us.
Cheers!
Kosher Salt.
Black Pepper.
Post Oak Wood/ Oak Pellets.
Wrap In Butcher Paper.
That's it.
#TexasStyle
*post oak
*Wrap with butcher paper
I’ll usually put the brisket on my Campchef at 10/11pm at 225 and pull it at 7 am. Key is to use pink butchers paper the rest of the way. You’ll get that black hard bark without having to use charcoal.
Can you use foil if not butcher paper
@@tiffanigreen8116 Based on my limited experience with wrapping, yes.
The butcher paper wrap needs to be spritzed with water or apple juice etc so that it's mailable and conforms to the meat, otherwise you have a bunch of air pockets, but you can't overdo that either because it will cool the meat down too much. I prefer foil because you don't have to worry about that. Wrap it up and go. At that point it's basically just baking anyways and there's not enough smoke permeating it anyways.
That looks good. FYI in Texas, brisket rub is just salt and pepper.
Second video I’ve watched of yours. Great detailed instructions! Subscribed!
Thank you for the video, great recipe. May I ask why you use foil instead of butcher paper?
I am cooking my first brisket on my new Traeger tomorrow going to follow your recipe hope it comes out good
Good luck!
No knocks against you, because I have respect for any BBQ’er. But I get my bark from spritzing with a 50/50 mix of apple juice and apple cider vinegar. If the bark isn’t dark enough for my liking when the brisket is done, I spritz again and let it roll for another 30 minutes to and hour. But I use butcher paper instead of foil. I find that it helps my retain a better bark.
Wyatt are you running a Traeger? I find the less moisture the better for the first 5 hours until that bark really sets, only then will I start spritzing the dry edges
@@SmokeTrailsBBQ yes. Typically I will let it run 3 or so hours before spritzing. The sugar in the apple juice helps build a darker and more flavorful bark in my opinion.
Thank you for straight forward, no nonsense advice on the ever evolving brisket game. Definitely learned something new!
Love the video!!
I'm excited to try this for my first brisket cook on Saturday! I'm actually cooking two though. Would you recommend I adjust the cooking time?
Hi Dan, yes I would budget an extra hour or two. If they finish early just keep them wrapped and put them in a cooler.
i have never seen somone add charcoal to make a bark look better lol
That’s like painting grill marks on a steak with a brush and brown food coloring
Exactly what I was thinking. So it’s fake bark.
Awesome video! What did you inject with?
I use Behr black paint for my bark
I prefer Benjamin Moore
Thanks excellent 👌
There’s really no need to add broth to the wrap. The brisket will sweat and the fat will render giving you plenty of moisture to braise the brisket.
I'm going to just do straight salt and pepper for my first one with no binders. I just think any "binders" will hinder the process and prevent the smoke from penetrating the meat.
That's very cool, I may do this recipe minus the finishing rub. It's great how you are getting more animated and less professorial in your presentation....excellent video👍🏼🦖🍻
Is there any way to make one in different phases so that you can have dinner at a decent hour without waking up at 3am?
Thanks for the thorough video🤙
Yep! Check out my overnight brisket videos
I’m trying it today, hope it turns out well!
How was it?
@@nevadahomestead8500 it was my first brisket and it turned out horribly dry.
Thanks for the update man! I think I'll do a few more tri trips before I love on to the big leagues 😂
@@nevadahomestead8500 yeah it seems like something super important is getting a really high grade brisket. I got a grass fed lean butcher shop brisket and I think getting a corn fed prime costco brisket would be waayyyyy better. More marbling = more room for error.
@@smackracket got to make sure you leave at least a quarter inch of fat on the fatty side. I also cook these fat up and find I get better results.
If you cook your brisket long enough to reach the stall in the internal temp of the brisket, and use a rub that has a lot of course-ground black pepper (at least 50% of the rub volume), you get the natural black bark without needing charcoal. This usually happens around 5-6 hours for me on my weber smokey mountain at 275F cooker temp; around 6-8 hours at 250F when I used to cook at 250F.
I hear you, it usually takes 10 hours for me on the traeger even with 50/50 S&P because the smoke is so clean. On my offset its around 6 hours like on your WSM
@@SmokeTrailsBBQ here in Central Texas a good brisket rub is 4 to 1 pepper to salt.
@@The_ZenTex I have been using a 3 to 1 ratio lately, and it works wonders.
Pellet grill will not give the same looking bark as a WSM no matter what you do. Check out Jeremy Yoder's video comparing the three.
If you want to develop a bark on a pellet grill, cook it at 195. It takes a bit longer, but it’s far better.
I do mine around 195-210. Turns out great in my pit boss.
I have a GMG pellet smoker and no matter how low of a temp i smoke it at, i still can’t get a good bark.
@@winnebagochaingang7172 Go get yourself a smoke tube, adds a lot more smoke than the GMG alone. Just watch it as it does add a little heat
I have a traeger 575 pro as well. Just one thing I want to change. Can I substitute the foil with butcher paper?
Yep!
Nice video
Great video, I wish you did an offset smoker version 😁
I find injecting after trimming works best
Would like to get the traeger ironwood 650. Do you believe a brisket this size would fit?
I have a Pro 22 which is a bit smaller than the Ironwood 650 and I've cooked a 20lb brisket on mine, which is probably getting close to the biggest brisket you'll ever find. I even had a water bowl on there as well. I wouldn't have been able to fit anything else, but it fit no problem.
Man, you are a BBQ Rockstar. Thank you for sharing. I'm pretty good at BBQ, but you take it to the next level -- especially with that last step of the Finishing Bark. I plan to try that next cook.
Seriously don’t and watch a different how to video. This “method” is awful.
Great video...I’ll be trying this when I get my treager!
I have a 575pro and for some reason on my first 2 cooks tries of this recipe, Im getting a stall. Both cooks took 18 to 20hrs. Also a friend a mine tried it a few times. On his previous Traeger (dont recall the model), it had typical timing but on his 575pro, he got a stall as well. We live in cooler weather. My 2 cooks were in outdoors temperature of 10-15 celsius range and somewhat windy. Is 225F maybe not enough? I started my first cook at 4am and dinner was too late. Decide to start my second just past midnight and it took longer. Must keep wife happy. lmk please and thank you. :) And/but, both my cooks turned out. It was delicious. Just took patience.
Could be weather or a larger brisket. Try bumping your Temps up after the first few hours
@@SmokeTrailsBBQ Briskets were 15 to 18lbs. Are those on the larger side?
@@nmpiche6606 yes usually 12 lbs is standard
Cooked a 22lb brisket prime (pre trim) brisket overnight on the Traeger. 11pm - 10 am at 195 degrees. Wrapped in foil tightly at 10am - 330 pm at 225 degrees where it probed tender and temped 204. Let it rest for 3 hours and 15 min wrapped in a towel in a cooler. Came out tasting like a pot roast with a nice smoke ring but light / hardly noticeable smoke taste. Any blackbelt tip to help me prevent this in the future? Was it the foil? I went pretty liberally on the rub, (meat church holy cow, kosmos cow cover hot, and kosmos texas beef). I could only really taste hardly any smoke and a pepper forward pot roast taste (prob form the meat church), not bad by any means but not what I was expecting. Do I need to use a smoke tube for more flavor?
Try going longer until you wrap, all the way up to 180 internal (or when the color is where you want it). A prime can handle it.
Whats the beef broth you use please
Probably the best brisket cooking video I’ve seen. Easy, clear, and to the point. No added fluff and easy for us beginners to understand. Thank you!
It's a Treager buddy. I wouldn't worry to much about it. Those things are broke down to cooking kindergarten style. Your briskets will be just fine!
@@ThatGuyRye420 wow bro you’re so cool. I wish I was a dumb hick who thinks playing with fire is difficult like you.
No idea why this popped up on my feed today, but great video. Only issue I have is with the wrapping. Butcher paper is SO much better than foil.
I wanted to say a joke about traeger briskets not being good or a good traeger brisket being an oxymoron but I couldn't... This brisket looked too good and you did a great job on this cook. Cheers!
Lol! It's all good man, I have a stick burner and kettle as well and love them. Pellet grills are a different kind of smoking. More like "an oven but with smoke" - I love looking at all my smokers and thinking what is the best tool for the job I want to do (sometimes convenience trumps everything)
@@SmokeTrailsBBQ Traeger is an awesome cooking tool. I sure love mine. And, I have made some pretty fine ribs in the past -- along with a few great briskets. So, I'm not complaining.
I have a 25# brisket is cooking the same other than time and temp. I know it will take longer. What is the final done temp
Somewhere around 203 to 205 is a normal finishing temp
That's looks awesome. Maybe cheated on the bark a little with the "finishing rub".
Thanks Wendell. It feels like cheating to me as well but it looks and tastes so right! I'm really trying to experiment with early wrapping up to finish temp, then resting and then firming up the bark. The whole "do you want good bark or a juicy brisket" problem needs to be solved!
So as using a pellet grill but I am guilt for that too
@@SmokeTrailsBBQ it has been solved: don't use a trager
I think you forgot the rub and finishing rub in the description?. Good Video!! will try it on sunday
Just added it. Thanks for the reminder.
Your briskets are looking a lot different nowadays. I guess that's experience. But you love to test and compare, so I'd love to see a brisket cook with your pellet and the offset at the same time and see what your conclusions are.
Lastly; Also love seeing someone else who shops from Superstore/Loblaw ;)
It's experience but mainl higher quality meat (I.e more fat), going longer before I wrap, and offsets just naturally give a darker bark. Good video idea though. I'll think about it
Would like to ask why we put the fat side down during the cooking process. Most video's say fat side up. Can you please explain, thanks
Always place fat side toward the heat source. In a kamado, pellet cooker, etc, the heat is coming from below. In an offset it's coming from above, so fat side up in that case.
I did this exact process on a 15lb prime brisket about a month ago. It looked amazing but tasted exactly like potroast.
I mean. Is that good or bad? To me, brisket doesn't taste like pot roast. Did something go wrong?
@@PoeLemic if I had wanted pot roast I'd have just cooked it in the crock pot. It had no BBQ flavor what so ever
@@andycampbell6032 There are more than a few reasons why your brisket tasted like pot roast. And I’m assuming you’re cooking in a pellet grill.
1. Go lower on the heat, 190 until you get good bark and/or around 165 degrees. Will give it more time to develop smoke flavor.
2. Don’t wrap in foil, wrap in butcher paper instead. You’re steaming the brisket if wrapped in foil. Paper let’s the steam out.
3. Do some research on pellets, it’s important. Get 100% wood pellets and find which one has a more aggressive smoke flavor.
4. Don’t over-rub. Smoke can’t penetrate through a thick rub.
@@nubetoob9292 it was definitely the foil. I only smoked it for a few hours then wrapped it up tightly so essentially I steamed it. I have learned since then
@@andycampbell6032 have you successfully smoked a tasty smoky brisket with the pellet grill since?
Is that Traeger probe BETWEEN the point and flat? So start checking it for soft feels around 203F?
Roughly in the middle thickest part.
@@SmokeTrailsBBQ I am worried the flat might turn out too dry?
Nice Canadian products haha. Cheers, looking forward for more
That's 100% Alberta beef right there baby! AAA
Can I inject and put the rub on the night before…I will start the cook at 5am tomorrow. Using KosmoQ dirty bird rub and KosmoQ reserve injection
I stopped watching when you said foil wrap
You should've stopped when he said sugar
I watched the video just to find out he cheated to get the bark 😅
I know right? I feel so cheated.
He’s a clown bro !!!
@@reygarcia770 I prefer "Entertainer and Educator" but clown is fine by me.
question first time trying to make a brisket at 225 after 2h45m oven timer turn the oven off got back turn the oven back on after an hour then i cooked it for about about 8 hours it then sat in my oven for about 8 hours while we celebrate new year fell asleep woke up turn the oven on for about 6 more hours never really got the meat to 203 f asked the only cook i know if she thought it was done she said yes so my questions are for u pit masters an food knowledgeable people out there q#1 is the brisket safe to eat after those two pause . q2#is it safe to eat if brisket temp didn't read 203 q3#would you recommend eating the brisket after letting it rest after all these factors hoping for help answering these questions please be honest should i just feed it to stray dogs ?
LOL! That brisket went through a lot of ups and downs. It sounds like it's probably cooked to the point where it's at least edible. Reheat it it (wrapped in foil) to at least 165 before you eat it and you shouldn't have any food safety issues.
Please Give this a try. Rub with Olive Oil, Coarse Salt, Black Pepper. Place on pretty much any charcoal grill with couple chunks of hickory, pan of water indirect at about 250-275 until internal temp gets to about 160-170 and bark is set...and yes it will set nice and dark. Then wrap in peach paper and move to the pellet grill of choice for the remainder of the cook at 250-275 temp until internal temp gets to about 205, 210 checking for butter like tenderness with probe instant thermometer. Then let it rest in a cooler 1-2 hrs or preheat an oven to 275 then turn off and let rest for at least 1-2 hrs. This never fails! Keep in mind the grade of beef DOES MATTER!
Once you wrap it, might as well put it in an oven and save your pellets.
No idea where to get a select let alone find one.
so the internal temp is @ 205 but not probe tender, do i cook to higher temp until it feels tender and wobbly?
Yes keep going until it probes tender in the thickest part of the flat
Looks dry to be honest. If you use butchers paper instead of foil you will not need to cheat on getting a good bark.
What does butcher paper do compared to foil? I'm a noob
@@Traedavis112 it allows bark to still form while wrapped.
@@Traedavis112 foil causes condensation, getting your bark wet, dont want that jmho
I got some pink butcher paper. Getting it in this weekend
Would I recommend butcher paper better?
Lost me at putting charcoal on the brisket
I know right... it doesn't look good now so let me cover it in black powder..
Yeah I'll stick with cooking with the charcoal.
Lol
I read this comment and I’m leaving immediately.
😂
Alot of cheat codes used in this game.
This looks like an Amazing meal, but you would have to wake at like 2 AM to eat by 5 or 6 PM right? I am going to try it.....hope I am not to tired to enjoy the meat....lol
Okay, I made my first Brisket using your recipe and it was honestly AMAZING. So Juicy and packed full of flavor.....the whole family enjoyed it! Thanks
nice cutco chef knife
Could have just left it in and let smoke do the barking.. No artificial bark enhancement
What smoke? It's a Traeger. Pay attention.
@@Thomas998822 ? do Traeger's not smoke lmao
@@christovitchjames5612 the smoke flavor is definitely lacking in a traeger compared to an offset... unless you use smoke tubes
Made cooking brisket harder than needs to be
oh man the heat i got for using a bread knife on my roast lol
Awsome
I enjoy the videos but don’t agree with title beginners brisket. Most parts are good advice but injection before trim can hide some of that shiny skin and grey meat giving brisket a funky taste. Butcher paper is the way to go, foil if your in a time crunch. Still informative video ty.
A buddy of mine went through 2 traegers,,,things leaked air terribly never got an even heat
Traeger moved manufacturing to China. Hence the many issues. Customers complain about. I went Camp Chef, 100% made in the USA 💪💪💪
I have no complaints about my traeger
@@danURdad Same here...Been using mine for years, and still works like it's brand new.
Check out hardcore carnivore black
How long should a 4lb brisket cook in traeger
Half the time
Made a brisket on my GMG the other day. It was a prime from Costco. When I opened the package to my shock the point end of the brisket had a gapping hole in it. Something must have caught it and ripped a giant hole so I had to throw a ton of it away. There was no way to see it when the brisket was vacuum sealed because it pressed it all together. So freaking pissed!
You could have taken it back and showed it to them, they would have let you change it out for another one.
I don't like that you didn't cut out the oxidized meat
So let me get this straight... You added beef broth for your brisket to basically boil in after you worked hard to get that nice bark and color? Dude you just made an expensive pot roast. Painful to watch. Hope you learn how to cook lower, leave the sugar out, wrap in butcher paper and let it rest. All the other stuff ruined your brisket man
You got it!
Oh Canada! 🇨🇦
i’m gonna screw this up .. for sure ! lol
Get you a Snake River farms brisket
So, you never spritz???
Wagu
6:29 thats what she said
Brisket Waterfall👌😂🍻
the only thing about the fat you trim is you can turn that into beef tallow
Did you really just color your brisket with charcoal?
Yes
One word....Dry
Lol this guy . I can’t take back the time I lost
Why not cook it in a Crock-Pot instead of wrapping in foil.
Do you have a crockpot that size?
Not to be negative but it’s quite dry for a brisket.
Oof.
No way! Keep the fat! It makes great beef tallow after you trim it off.
Charcoal on brisket?! Seriously
It works. And its actually becoming more popular. Check out hardcore carnivore black rub. It has charcoal in it
20 +pd
Injection on brisket.. you already messed up
It’s a touch over. A common hazard with tin foil. Use unwaxed paper
NO sugar!!!
I am sure it is delicious. Too putzy for me..
you absoulutly do not need to inject liquid into the brisket.
That meat looks so dry....
Dryer than a milkshake
You can tell this was made by a Canadian
You literally put makeup on your brisket 😂😂😂😂
You can put lipstick on a pig 🐖 or charcoal on a brisket 🐄
That brisket looks dry
Oh for sure it is
You need to learn how to smoke a brisket lol
it looks dry
I trimmed my brisket up really nice but when I did the next step my dad yelled at me and I’m grounded now
That sucks dude
IDK, man. Looks DRY AF.